Pasta Primavera

August 1, 2013 Leave a Comment
Pasta Primavera

Pasta Primavera

In 2oo2 Eating Light – 76 Delicious Low-Fat Recipes, this magazine was the BEST according to me.  Because it has so many recipes (breads, burgers, soups, stews, etc.), I think I tried just about every one of them.  But the Pasta Primavera was simply the best one in my opinion.

 

Pasta Primavera Recipe

Pasta Primavera

12 oz. fettuccine pasta (or ziti)

¼ cup olive oil, divided

12 oz. raw medium shrimp, shelled and deveined

1 cup bagged baby carrots, sliced in rounds (cut thin)

2 cups small broccoli florets

2 cups sugar snap peas

1 yellow bell pepper, cut into narrow strips

2 tsp. minced garlic

¾ tsp. salt

¾ tsp. pepper

1 pint cherry or grape tomatoes, halved

½ cup fresh basil, cut into thin strips

1/3 cup shredded Parmesan cheese

Cook pasta according to package directions; drain and reserve.

Meanwhile, in a large skillet, over medium heat, heat 1 tablespoon oil.  Add shrimp; cook 2 to 3 minutes, until just cooked through; transfer to plate.

Heat remaining oil in skillet.  Add carrots, broccoli, peas, bell pepper, garlic, salt and pepper.  Cook 5-7 minutes, until vegetables are crisp-tender.  Add halved tomatoes and reserved shrimp.  Cook 1 minute, or until heated through.

In reserved bowl, combine reserved pasta, shrimp-vegetable mixture, basil, and cheese; toss to mix well.

(Recipe for Pasta Primavera was in Eating Light magazine, March 19, 2002)

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Chicken and Sugar Snap Stir-Fry

April 19, 2013 Leave a Comment
Chicken and Sugar Snap Stir-Fry

Chicken and Sugar Snap Stir-Fry

 

This recipe was in the March 7, 2013 issue of the Newspaper.  Hope you enjoy it!

Chicken and Sugar Snap Stir-Fry Recipe

Chicken and Sugar Snap Stir-Fry

1 Lb. boneless, skinless chicken thighs, cut into thin strips

2 Tbsp. oyster sauce, divided

2 Tbsp. lower-sodium soy sauce, divided

4 tsp. sesame oil, divided

1 Tbsp. grated fresh ginger

2 cloves garlic, minced

8 oz. sugar snap peas

1 medium red bell pepper, cut into thin strips

1/3 cup lightly salted cashews

2 scallions, chopped

Combine the chicken, 1 tablespoon of the oyster sauce and 1 tablespoon of soy sauce in a small bowl.

Heat 2 teaspoons of oil in a large, nonstick skillet over medium-high heat.  Add the chicken and cook, stirring occasionally, until just cooked through, about 4 minutes; transfer to a plate.

Return skillet to the heat and add the remaining 2 teaspoons oil.  Add the ginger and garlic and cook, stirring until fragrant, 15 to 30 seconds.  Stir in the snap peas and bell peppers and cook, stirring occasionally, 2 minutes or until crisp-tender.  Add the chicken, cashews and remaining 1 tablespoon oyster sauce and 1 tablespoon soy sauce; cook, stirring, until heated through, about 1 minute.  Remove from the heat and stir in scallions.          Makes 4 servings

(Recipe for Chicken and Sugar Snap Stir-Fry recipe was in Newsday, March 7, 2013.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Shrimp and Spring Vegetable Risotto

April 8, 2013 Leave a Comment
Shrimp and Spring Vegetable Risotto

Shrimp and Spring Vegetable Risotto

We’ve pumped up the flavor by adding the shrimp shells and tails plus the vegetable trimmings to the simmering stock.  But if the time is tight, you may omit this step and still enjoy a deliciously light risotto.

Shrimp and Spring Vegetable Risotto Recipe

Shrimp and Spring Vegetable Risotto

8 oz. shell-on uncooked medium shrimp (31 to 35 count)

4 cups lower-sodium chicken broth

1 ¾ cups water

8 oz. asparagus

1 cup sugar snap peas

2 tsp. olive oil

1 medium onion, chopped

1 large carrot, diced

¾ cup Arborio rice *

1/3 cup dry white wine

1/3 cup grated Parmesan cheese

1 tsp. grated lemon peel

1 tsp. butter

Peel and devein shrimp, reserving shell and tails.  Bring broth and water to a simmer in large in large saucepan.  Meanwhile, snap off a tough ends of asparagus, reserving trimmings for flavoring broth.  Peel spears if desired; cut into ¾ inch pieces.  Pull off ends and strings from sugar snap peas, reserving trimmings for broth.  Cut in half diagonally.

Add shrimp shells and tails, end of asparagus and the pea trimmings to broth.  Simmer, partially covered, over-medium heat 20 minutes.  Strain into large saucepan, pressing on solids to extract maximum flavor; discard solids.  Bring to a simmer over medium heat.  Reduce heat to low; keep broth at a simmer.

Heat oil in large wide saucepan over medium heat until hot.  Cook onion and carrot 2 to 3 minutes or until softened but not browned, stirring occasionally.  Add rice; cook and stir 30 seconds.  Add wine;  cook and stir 30 seconds or until almost evaporated.  Add 1 cup of the hot broth; cook and stir until most of the liquid has been absorbed.  Continue adding broth ½ cup at a time, waiting until most of it has been absorbed before adding more, stirring occasionally.

Ten minutes before rice is done cooking, stir in asparagus and sugar snap peas.  Cook and stir 5 minutes, adding broth as needed.  Stir in shrimp; cook and stir 4 to 5 minutes or until shrimp turn pink, vegetables are tender and rice is tender with slight firmness to center, adding broth as needed.  (Risotto should have creamy, not soupy, texture.)  Remove from heat; stir in cheese, lemon peel and butter.

TIP:  *Arborio rice is an Italian short-grained rice.  The fat grains are very starchy and, therefore, perfect for making risotto because the excess starch helps create the creaminess necessary to this rice dish.

(Recipe for Shrimp and Spring Vegetable Risotto was in Cooking Club magazine, April/May 2011.)

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